CN111588017A - Marinating material and method for marinating food - Google Patents
Marinating material and method for marinating food Download PDFInfo
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- CN111588017A CN111588017A CN202010513573.XA CN202010513573A CN111588017A CN 111588017 A CN111588017 A CN 111588017A CN 202010513573 A CN202010513573 A CN 202010513573A CN 111588017 A CN111588017 A CN 111588017A
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- MCSXGCZMEPXKIW-UHFFFAOYSA-N 3-hydroxy-4-[(4-methyl-2-nitrophenyl)diazenyl]-N-(3-nitrophenyl)naphthalene-2-carboxamide Chemical compound Cc1ccc(N=Nc2c(O)c(cc3ccccc23)C(=O)Nc2cccc(c2)[N+]([O-])=O)c(c1)[N+]([O-])=O MCSXGCZMEPXKIW-UHFFFAOYSA-N 0.000 claims description 3
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a marinating material and a method for marinating food, and relates to the technical field of food, wherein the marinating material is prepared from the following materials: 18-22 parts of rhizoma kaempferiae, 13-17 parts of liquorice, 13-17 parts of clove, 18-22 parts of lysimachia sikokiana, 18-22 parts of myrcia, 13-17 parts of tsaoko amomum fruits, 28-32 parts of star anise, 8-12 parts of piper longifolia, 23-27 parts of amomum cardamomum, 13-17 parts of annual homalomena, 13-17 parts of fennel, 18-22 parts of amomum fruits, 18-22 parts of cassia bark, 8-12 parts of nardostachyos roots, 13-17 parts of lysimachia foenum-graecum hance, 8-12 parts of amomum villosum, 28-32 parts of angelica roots and 18-22 parts. The method for marinating food by using the marinating material comprises the steps of preparing a marinating material bag, preparing sugar color, preparing fresh marinating water, marinating a finished product and the like. The marinating material is prepared from pure plant ingredients and herbal ingredients, and the marinated food prepared from the marinating material is more nutritional and healthy while the edible mouthfeel of the marinated food is guaranteed.
Description
Technical Field
The invention relates to the technical field of food, in particular to a marinating material and a method for marinating food.
Background
The marinade is a seasoning for preparing marinated vegetables, and generally refers to a traditional Chinese medicine spice for preparing brine. The marinade has strong fragrance, can remove fishy and mutton smells of food raw materials, and can increase food fragrance. The marinade is prepared by putting the marinade into a marinating pot and adding water for stewing, and different marinade formulas can be prepared into the marinades with different fragrance types.
It is well known that the flavor and taste of marinated products are closely related to the manufacturing process and the formula of the marinated water. The existing halogen products sold in the market are generally added according to experience in the manufacturing process. Therefore, when the amount of the marinating materials is light, the marinated product is light and tasteless, and the taste is not fresh and fragrant; when the amount of the marinating materials is heavier, the medicinal taste is obvious, and the marinating products are easy to feel soft and astringent and cannot cater to the taste of the public.
Today, there are many marinades on the market, and how to prepare the marinades so that the marinated products are nutritious and have a good taste is the future development direction of the marinated product processing.
Disclosure of Invention
The invention aims to provide a marinating material and a method for marinating food, wherein the marinating material is prepared from pure plant ingredients and herbal ingredients, and the marinated food is healthy to eat, nutritious, health-preserving, thick in taste, fragrant, and more nutritious and healthy while the edible mouthfeel of the marinated food is guaranteed.
The invention is realized by the following technical scheme: the halogen material is prepared from the following materials in parts by weight: 18-22 parts of rhizoma kaempferiae, 13-17 parts of liquorice, 13-17 parts of clove, 18-22 parts of lysimachia sikokiana, 18-22 parts of myrcia, 13-17 parts of tsaoko amomum fruits, 28-32 parts of star anise, 8-12 parts of piper longifolia, 23-27 parts of amomum cardamomum, 13-17 parts of annual homalomena, 13-17 parts of fennel, 18-22 parts of amomum fruits, 18-22 parts of cassia bark, 8-12 parts of nardostachyos roots, 13-17 parts of lysimachia foenum-graecum hance, 8-12 parts of amomum villosum, 28-32 parts of angelica roots and 18-22 parts.
On the basis of the technical scheme, the halogen material is prepared from the following materials in parts by weight: 20 parts of rhizoma kaempferiae, 15 parts of liquorice, 15 parts of clove, 20 parts of lysimachia sikokiana, 20 parts of myrcia, 15 parts of tsaoko amomum fruits, 30 parts of star anise, 10 parts of piper longifolia, 25 parts of amomum cardamomum, 15 parts of homalomena, 15 parts of fennel, 20 parts of amomum fruits, 20 parts of cassia bark, 10 parts of nardostachyos roots and rhizomes, 15 parts of lysimachia foenum-graecum, 10 parts of amomum fruits, 30 parts of angelica roots and 20 parts of.
The invention also provides a method for marinating food based on the marinating material, which comprises the following steps: the method comprises the following steps:
preparing a marinated sauce packet: preparing two parts of the marinating materials according to a proportion, respectively filling the two parts into gauze bags, and tightly binding the openings of the gauze bags to prepare marinating material bags;
preparing sugar color: roasting crystal sugar, heating, breaking into granules, adding refined oil into pan, parching with slow fire to deep red, adding boiling water, and stirring to obtain sugar color;
preparing fresh brine: adding fresh soup into a pot, adding ginger and shallot, adding refined salt, monosodium glutamate and sugar, adding a flavoring bag, boiling, and decocting with slow fire until the flavor overflows to obtain fresh brine;
marinating to obtain a finished product: adding fresh bittern to submerge the marinated product, adding soy sauce for coloring, adding clear oil, adding salt, adding another part of marinated material bag, boiling with strong fire, and decocting with slow fire to obtain the final product.
On the basis of the technical scheme, in the step of preparing the fresh brine, the ginger is cleaned and broken, and the scallion and the root hair are cleaned and knotted.
On the basis of the technical scheme, in the step of preparing the fresh brine, the fresh soup is bone soup, sparerib soup or chicken soup.
In the invention, the rhizoma kaempferiae is a perennial root herb, the rhizome is an aromatic stomachic, has the effects of dispelling cold, eliminating dampness, warming spleen and stomach and expelling evil, and has the functions of promoting qi circulation, warming middle-jiao, helping digestion and relieving pain, which is recorded by Chinese pharmacopoeia and has pungent taste and warm nature; can be used for treating fullness and distention of chest and diaphragm, abdominal psychroalgia, and indigestion. The liquorice belongs to perennial herbs, is a tonifying Chinese herbal medicine with slight smell and sweet and special taste, and has the main functions of clearing away heat and toxic materials, eliminating phlegm and relieving cough, and treating epigastric and abdominal diseases and the like. Flos Caryophylli is a Chinese herbal medicine plant, and can be used for treating deficiency cold of spleen and stomach, singultus emesis, anorexia, vomiting and diarrhea, psychroalgia of heart and abdomen, and sexual impotence due to kidney deficiency. The lysimachia foenum-graecum hance is a Chinese herbal medicine plant and has the effects of dispelling wind and removing dampness, promoting qi circulation and relieving pain, regulating menstruation and detoxifying. The myrcia is dried stem and leaf of Lauraceae plant Laurel, and has reduced bitter taste and enhanced fragrance, and can be used as flavoring. The Amomum tsao-ko is a perennial herb of Amomum, and has the functions of drying dampness, strengthening spleen, eliminating phlegm and checking malaria. Anise is a plant of the genus illicium, a famous spice, and is also used as a medicine. Bian Zhu is a Chinese herbal medicine used for abdominal pain, vomiting and diarrhea due to stomach cold, and is often combined with Gao Liang Jiang. The fructus Amomi rotundus is plant of Amomum of Zingiberaceae of order Musaceae, and belongs to genus Amomum, and has effects of pungent taste, warm nature, and entering lung, spleen and stomach channels, and eliminating dampness, and the rhizoma homalomenae is Chinese herbal medicine plant, and has effects of dispelling pathogenic wind and removing dampness, and strengthening tendons and bones. The fennel is a Chinese herbal medicine plant and has the effects of dispelling cold, relieving pain, regulating qi and harmonizing stomach. The Jade fruit is a plant of Myristica of Myristicaceae, has special fragrance, is mild and pungent, has slight sweet taste, and has effects of warming spleen and stomach and astringing intestine due to pungent and warm nature. Cinnamon is a generic name for barks of Lauraceae, Lauraceae and other plants, and is used as an aromatic flavoring agent, and cinnamon oil can be extracted, which is an important spice in food industry and is also used as a medicine. The nard is a Chinese herbal medicine plant, has special smell, bitter and pungent taste and cool feeling, and is used for treating abdominal distension, inappetence and vomiting. Lysimachia foenum-graecum Hance is a rare aromatic plant and has the effects of dispelling wind cold and removing dirt. The fructus amomi is a mild herbal medicine and has the effect of inhibiting intestinal tracts besides strong aromatic smell and strong pungency. Has effects in eliminating dampness, activating spleen, promoting qi circulation, regulating stomach function, and promoting digestion. The angelica dahurica is used as a medicine by root and has the functions of dispelling diseases, removing dampness, expelling pus, promoting granulation, promoting blood circulation, relieving pain and the like. The herba Senecionis Scandentis is Rutaceae small arbor or shrub. Leaves and twigs with leaves are used as the medicine, and the medicine is called murraya paniculata. Has effects of activating qi-flowing, relieving pain, promoting blood circulation, and removing blood stasis.
The formula of the marinating material is prepared from a plurality of plant ingredients and Chinese herbal medicine ingredients, the food marinated by the marinating material is healthy to eat, and the marinated product has the health-care and health-preserving effects due to the addition of the Chinese herbal medicine ingredients.
The marinated product marinated by the marinating material has bright color, delicious taste and good eating mouthfeel, can fully cater to the taste of the public, ensures that consumers prefer to eat the marinated product for a long time without becoming greasy, and has high product sales and good economic benefit.
Detailed Description
The invention relates to a halogen material and a method for preparing a halogen product by using the halogen material, wherein the halogen material is prepared from the following materials in parts by weight: 18-22 parts of rhizoma kaempferiae, 13-17 parts of liquorice, 13-17 parts of clove, 18-22 parts of lysimachia sikokiana, 18-22 parts of myrcia, 13-17 parts of tsaoko amomum fruits, 28-32 parts of star anise, 8-12 parts of piper longifolia, 23-27 parts of amomum cardamomum, 13-17 parts of annual homalomena, 13-17 parts of fennel, 18-22 parts of amomum fruits, 18-22 parts of cassia bark, 8-12 parts of nardostachyos roots, 13-17 parts of lysimachia foenum-graecum hance, 8-12 parts of amomum villosum, 28-32 parts of angelica roots and 18-22 parts.
The marinating food can be raw materials of marinated products such as beans, meat, eggs and the like which are eaten in daily life, and the marinated goose is specifically explained by taking the marinated goose as a preferred embodiment.
The marinating method comprises the following steps:
preparing a marinated sauce packet: preparing two parts of the marinating materials according to a proportion, respectively filling the two parts into gauze bags, and tightly binding the openings of the gauze bags to prepare marinating material bags;
preparing sugar color: roasting crystal sugar, heating, breaking into granules, adding refined oil into pan, parching with slow fire to deep red, adding boiling water, and stirring to obtain sugar color;
preparing fresh brine: adding fresh soup into a pot, adding ginger and shallot, adding refined salt, monosodium glutamate and sugar, adding a flavoring bag, boiling, and decocting with slow fire until the flavor overflows to obtain fresh brine;
marinating to obtain a finished product: adding fresh bittern to submerge the goose to be marinated, adding soy sauce for coloring, adding clear oil, adding salt, adding another part of bittern bag, boiling with strong fire, and decocting with slow fire to be tasty.
In order to better realize the method, in the step of preparing the fresh brine, the ginger is cleaned and broken, and the scallion and the root hair are cleaned and knotted.
In order to better implement the method, in the step of preparing the fresh brine, the fresh soup is bone soup, sparerib soup or chicken soup.
In order to better realize the method, the goose to be marinated is firstly subjected to blanching treatment, wherein the blanching treatment is to put the goose after plucking and cleaning into a water boiler, and the goose is fished out and washed away with clean water when being scalded till the goose is cut off.
Example one
The invention discloses a preferable unique halogen material, which comprises the following components in parts by weight: 20 parts of rhizoma kaempferiae, 15 parts of liquorice, 15 parts of clove, 20 parts of lysimachia sikokiana, 20 parts of myrcia, 15 parts of tsaoko amomum fruits, 30 parts of star anise, 10 parts of piper longifolia, 25 parts of amomum cardamomum, 15 parts of homalomena, 15 parts of fennel, 20 parts of amomum fruits, 20 parts of cassia bark, 10 parts of nardostachyos roots and rhizomes, 15 parts of lysimachia foenum-graecum, 10 parts of amomum fruits, 30 parts of angelica roots and 20 parts of.
The goose is marinated by adopting the marinating material and the marinating method, and a finished product is obtained.
Example two
The invention discloses another preferable unique halogen material, which comprises the following components in parts by weight: 18 parts of rhizoma kaempferiae, 13 parts of liquorice, 13 parts of clove, 18 parts of lysimachia sikokiana, 18 parts of myrcia, 13 parts of tsaoko amomum fruits, 28 parts of star anise, 8 parts of piper longifolia, 23 parts of amomum cardamomum, 13 parts of annual homalomena, 13 parts of fennel, 18 parts of amomum fruits, 18 parts of cassia bark, 8 parts of nardostachys chinensis, 13 parts of lysimachia foenum-graecum hance, 8 parts of amomum fruits, 28 parts of angelica dahurica and 18 parts.
The goose is marinated by adopting the marinating material and the marinating method, and a finished product is obtained.
EXAMPLE III
The invention discloses another preferable unique halogen material, which comprises the following components in parts by weight: 22 parts of rhizoma kaempferiae, 17 parts of liquorice, 17 parts of clove, 22 parts of lysimachia sikokiana, 22 parts of myrcia, 17 parts of tsaoko amomum fruits, 32 parts of star anises, 12 parts of piper longuml, 27 parts of amomum cardamomum, 17 parts of annual homalomena, 17 parts of fennel, 22 parts of amomum fruits, 22 parts of cassia bark, 12 parts of nardostachyos roots, 17 parts of lysimachia foenum-graecum, 12 parts of fructus amomi, 32 parts of angelica dahurica and 22 parts of.
The goose is marinated by adopting the marinating material and the marinating method, and a finished product is obtained.
The above-mentioned embodiments are intended to illustrate the objects, technical solutions and advantages of the present invention in further detail, and it should be understood that the above-mentioned embodiments are merely exemplary embodiments of the present invention, and are not intended to limit the scope of the present invention, and any modifications, equivalent substitutions, improvements and the like made within the spirit and principle of the present invention should be included in the scope of the present invention.
Claims (5)
1. The halogen material is characterized by being prepared from the following materials in parts by weight: 18-22 parts of rhizoma kaempferiae, 13-17 parts of liquorice, 13-17 parts of clove, 18-22 parts of lysimachia sikokiana, 18-22 parts of myrcia, 13-17 parts of tsaoko amomum fruits, 28-32 parts of star anise, 8-12 parts of piper longifolia, 23-27 parts of amomum cardamomum, 13-17 parts of annual homalomena, 13-17 parts of fennel, 18-22 parts of amomum fruits, 18-22 parts of cassia bark, 8-12 parts of nardostachyos roots, 13-17 parts of lysimachia foenum-graecum hance, 8-12 parts of amomum villosum, 28-32 parts of angelica roots and 18-22 parts.
2. The halogen material as claimed in claim 1, wherein the halogen material is made of the following materials by weight: 20 parts of rhizoma kaempferiae, 15 parts of liquorice, 15 parts of clove, 20 parts of lysimachia sikokiana, 20 parts of myrcia, 15 parts of tsaoko amomum fruits, 30 parts of star anise, 10 parts of piper longifolia, 25 parts of amomum cardamomum, 15 parts of homalomena, 15 parts of fennel, 20 parts of amomum fruits, 20 parts of cassia bark, 10 parts of nardostachyos roots and rhizomes, 15 parts of lysimachia foenum-graecum, 10 parts of amomum fruits, 30 parts of angelica roots and 20 parts of.
3. A method of using the marinade of claim 1 to marinate food products, comprising the steps of:
preparing a marinated sauce packet: preparing two parts of the marinating materials according to a proportion, respectively filling the two parts into gauze bags, and tightly binding the openings of the gauze bags to prepare marinating material bags;
preparing sugar color: roasting crystal sugar, heating, breaking into granules, adding refined oil into pan, parching with slow fire to deep red, adding boiling water, and stirring to obtain sugar color;
preparing fresh brine: adding fresh soup into a pot, adding ginger and shallot, adding refined salt, monosodium glutamate and the above sugar, adding the above flavoring bag, boiling, and decocting with slow fire until the flavor overflows to obtain fresh brine;
marinating to obtain a finished product: adding fresh bittern to submerge the marinated product, adding soy sauce for coloring, adding clear oil, adding salt, adding another part of marinated material bag, boiling with strong fire, and decocting with slow fire to obtain the final product.
4. The method of claim 3, wherein in the step of preparing fresh brine, the ginger is washed and brokenly, and the scallion and root hair are washed and knotted.
5. The method of marinating food in claim 3 or 4, wherein in the step of preparing fresh brine, the fresh soup is a bone soup, a spare rib soup or a chicken soup.
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